Instructions
Follow the steps and taste along the way.
Prepare the apricots and baking dish
Preheat the oven to 180 °C. Cut the dried apricots into pieces about 1 cm in size, pour over 120 ml of boiling water, and leave to soften for 8 minutes. Drain them thoroughly. Grease a square baking dish measuring approximately 20 × 20 cm with butter.
Mix the quark base
Separate the eggs into yolks and whites. In a bowl, mix the quark, egg yolks, sour cream, sugar, orange zest, orange juice, vanilla extract, semolina, baking powder, and salt. Mix until combined, then leave to stand for 10 minutes so the semolina can absorb the liquid.
Whip the egg whites and add the apricots
Whip the egg whites until stiff and glossy. Stir the drained apricots into the quark mixture. Then gently fold in the whipped egg whites in three additions so the mixture stays fluffy.
Bake the quark mixture
Transfer the mixture to the prepared baking dish and smooth the top. Bake on the middle rack at 180 °C for 35 to 40 minutes, until the top is lightly browned and the center no longer visibly wobbles when the dish is gently shaken.
Leave to rest and serve
Remove the bake from the oven and leave it to rest in the dish for 10 minutes so it firms up and can be sliced cleanly. Divide into 4 portions and serve warm.
